Manual Tefal PF3101 UNO (page 223 of 309) (English, Dutch, Danish, Polish, Swedish, Spanish, Spanish, Norwegian, Finnish)

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INGREDIENTS

Fats and oils:fatsmakethebreadsofterand

tastier.Italsostoresbetterandlonger.Too

muchfatslowsdownrising.Ifyouusebutter,

cutitintotinypiecessothatitisdistributed

evenlythroughoutthepreparation,orsoften

it.Youcansubstitute15gbutterfor1tables-

poonofoil.Donotaddhotbutter.Keepthe

fatfromcomingintocontactwiththeyeast,

asfatcanpreventyeastfromrehydrating.Do

notuselowfatspreadsorbuttersubstitutes.

Eggs:eggsmakethedough richer,improve

thecolourofthebreadandencourage the

developmentofthesoft,whitepart.Ifyou

useeggs,reduce thequantityofliquidyou

useproportionally.Breaktheeggandtopup

withtheliquiduntilyoureachthequantity

ofliquidindicatedintherecipe.Recipesare

designedforone50gsizeegg;ifyoureggs

arebigger,addalittleflour;iftheyaresmal-

ler,uselessflour.

Milk: recipes use either fresh or powdered

milk.Ifusingpowderedmilk,addthequantity

ofwaterstatedintherecipe.Itenhancesthe

flavourandimprovesthekeepingqualitiesof

thebread.Forrecipesusingfreshmilk,youcan

substitutesomeofitwithwaterbutthetotal

volumemustequalthequantitystatedinthe

recipe.Semi-skimmedorskimmedmilkisbest

toavoidbreadhavingaclosetexture.Milkalso

hasanemulsifyingeffectwhichevensoutits

airiness,givingthe soft,whitepartabetter

aspect.

Water: water rehydrates and activates the

yeast.Italsohydratesthestarchintheflour

andhelpsthesoft,whiteparttoform.Water

canbetotallyorpartiallyreplacedwithmilkor

otherliquids.Useliquidsatroomtemperature.

Flour: theweightoftheflourvariessignifi-

cantlydependingonthetypeofflourused.

Dependingonthequalityoftheflour,baking

results may also vary. Keep flour in a her-

metically sealed container, as flour reacts

to fluctuations in atmospheric conditions,

absorbingmoistureorlosingit.Use“strong

flour”,“breadflour”or“baker’sflour”rather

thanstandardflour.Addingoats,bran,wheat

germ,ryeorwholegrainstothebreaddough

willgiveasmaller,heavierloafofbread.

Using T55 flour is recommended unless

otherwise specified in the recipe. If you are

using special flour blends for bread, brioche

or rolls, do not exceed 750 g of dough in

total.

Siftingtheflouralsoaffectstheresults:the

moretheflouriswhole(i.e.themoreofthe

outerenvelopeofthewheatitcontains),the

lessthedoughwillrise andthedenserthe

bread.Youcanalsofindready-to-usebread

preparationsonthemarket.Followthema-

nufacturer’s instructions when using these

preparations.Usually,thechoiceofthepro-

grammewilldependonthepreparationused.

Forexample:Wholemealbread-Programme4.

Sugar: usewhitesugar,brownsugarorhoney.

Donotusesugarlumps.Sugaractsasfood

fortheyeast,givesthebreaditsgoodtaste

andimprovesbrowningofthecrust.Artificial

sweetenerscannotbesubstitutedforsugaras

theyeastwillnotreactwiththem.

Salt:salt givestaste tofoodandregulates

theyeast’sactivity.Itshouldnotcomeinto

contactwiththe yeast. Thankstosalt, the

doughisfirm,compactanddoesnotrisetoo

quickly.Italsoimprovesthestructureofthe

dough. Use ordinary table salt. Do not use

coarsesaltorsaltsubstitutes.

Yeast:baker’syeastexistsinseveralforms:

freshinsmallcubes,driedandactivetobe

rehydratedordriedandinstant.Freshyeastis

soldinsupermarkets(bakeryorfreshproduce

departments),butyoucanalsobuyfreshyeast

fromyourlocalbaker’s.Initsfreshorinstant

driedform,yeastshouldbeaddeddirectlyto

thebakingpanofyourbreadmakerwiththe

otheringredients.

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Tefal PF3101 UNO Manual

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